Every now and then, a recipe comes along that turns a traditional dish on its head. This barbeque corned beef recipe does just that, infusing the classic with a smoky, tangy flavor that’ll have your taste buds dancing.
Why This Recipe Works
- The combination of slow cooking and barbeque sauce transforms the corned beef into a tender, flavorful masterpiece.
- Using a homemade barbeque sauce allows for customization of sweetness, tanginess, and spice levels to suit your palate.
- The recipe is incredibly versatile, perfect for sandwiches, salads, or as a standalone dish.
- It’s a great way to use up leftover corned beef, giving it a delicious second life.
- The smoky flavor from the barbeque sauce complements the natural savoriness of the corned beef beautifully.
Ingredients
- 3 lbs corned beef brisket
- 1 cup homemade or store-bought barbeque sauce
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
Equipment Needed
- Slow cooker or Dutch oven
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowl
Instructions
Step 1: Prepare the Corned Beef
Start by rinsing your corned beef brisket under cold water to remove any excess brine. Pat it dry with paper towels. This step ensures that your beef isn’t overly salty and helps the barbeque sauce adhere better.
Step 2: Mix the Barbeque Sauce
In a mixing bowl, combine the barbeque sauce, water, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Whisk until well blended. This mixture will be the base of your flavor, so feel free to adjust the ingredients to taste.
Step 3: Cook the Corned Beef
Place the corned beef in your slow cooker or Dutch oven. Pour the barbeque sauce mixture over the beef, ensuring it’s fully coated. Cover and cook on low for 6-8 hours or until the beef is fork-tender.
Step 4: Shred and Serve
Once the beef is cooked, remove it from the cooker and let it rest for 10 minutes. Then, shred it using two forks. Return the shredded beef to the cooker and mix it with the remaining sauce. Serve hot.
Tips and Tricks
For an even smokier flavor, consider adding a few drops of liquid smoke to your barbeque sauce mixture. If you’re short on time, you can cook the corned beef on high for 3-4 hours, though low and slow is recommended for the best texture. Don’t skip the resting step after cooking; it allows the juices to redistribute, making the beef even more tender.
Recipe Variations
- Try using different types of barbeque sauce, such as honey or spicy, to change the flavor profile.
- Add chopped onions and bell peppers to the slow cooker for a more vegetable-forward version.
- For a crispier texture, broil the shredded beef for a few minutes before serving.
- Use this barbeque corned beef as a filling for tacos or quesadillas for a fun twist.
- Experiment with adding different spices to the barbeque sauce, like cumin or chili powder, for an extra kick.
Frequently Asked Questions
Can I make this recipe in an Instant Pot?
Absolutely! You can adapt this recipe for an Instant Pot by cooking the corned beef on high pressure for about 90 minutes, then proceeding with the shredding and mixing steps.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 2 months. Just be sure to thaw and reheat thoroughly before serving.
Can I use a different cut of beef?
While corned beef brisket is traditional, you can experiment with other cuts like chuck roast. Keep in mind that cooking times may vary based on the cut’s size and fat content.
Summary
This barbeque corned beef recipe offers a deliciously smoky take on the classic, perfect for any occasion. With simple ingredients and easy steps, it’s sure to become a favorite.